Ragda , How to make Ragda for Ragda Pattice or Pani Puri

Ragda , How to make Ragda for Ragda Pattice or Pani Puri is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. For 78 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 127 calories, 8g of protein, and 1g of fat. This recipe serves 1. This recipe from Veg Recipes of India requires chili powder, hing, peas, and salt. 124 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 9 hours and 20 minutes. Overall, this recipe earns an outstanding spoonacular score of 99%. Ragda Patties , How to make Ragda Patties | Ragda Pattice, Ragda pattice, and Chatpata Ragda - Chickpeas In A Tamarind Sauce are very similar to this recipe.

Servings: 1

Preparation duration: 540 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Start the night before. Pick and rinse the white peas or safed matar.Soak the peas overnight or for 8 to 9 hours in enough water.Drain the water. Rinse the white peas in fresh clean water.In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, oil and salt.Add water and mix well. Pressure cook for 10-11 minutes on medium to high flame.When the pressure falls in the cooker on its own, open the lid and check to see if the peas are cooked.These peas take a long time to cook. In case, they are not cooked completely, pressure cook again for 7-8 minutes. Add 1.5 to 2 cups water and pressure cook.Generally, it happens that some peas gets cooked, whereas a few remain partially cooked. If this is the case you will have to cook it for some more minutes.Once the peas have become soft and mushy, check for the consistency of the ragda.If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid.The ragda should not be very thick nor watery. Just slightly thick.Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.Now this ragda can be used as the masala (filling) for Pani Puri.Ragda can also be used to make Ragda Pattice or a simple Ragda Chaat.

 

Step by step:

1. Start the night before. Pick and rinse the white peas or safed matar.Soak the peas overnight or for 8 to 9 hours in enough water.

2. Drain the water. Rinse the white peas in fresh clean water.In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, oil and salt.

3. Add water and mix well. Pressure cook for 10-11 minutes on medium to high flame.When the pressure falls in the cooker on its own, open the lid and check to see if the peas are cooked.These peas take a long time to cook. In case, they are not cooked completely, pressure cook again for 7-8 minutes.

4. Add 1.5 to 2 cups water and pressure cook.Generally, it happens that some peas gets cooked, whereas a few remain partially cooked. If this is the case you will have to cook it for some more minutes.Once the peas have become soft and mushy, check for the consistency of the ragda.If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid.The ragda should not be very thick nor watery. Just slightly thick.Check the seasoning and adjust accordingly.

5. Add the red chili powder to the hot ragda and mix well.Now this ragda can be used as the masala (filling) for Pani Puri.Ragda can also be used to make Ragda Pattice or a simple Ragda Chaat.

Nutrition Information:

covered percent of daily need